Great as Snacks: Mayo-Cheese Scones. Great recipe for Great as Snacks: Mayo-Cheese Scones. This is a salty variation of my Easy Scones recipe, since I want something savory too. I've kept it simple as usual, and used sliced cheese since I wanted to make it with ingredients that I usually have on hand.
They make a great mid-day pick-me-up, or even a light lunch when you're running between obligations. Cheshire cheese might be used in the United Kingdom, but a strong cheddar cheese will taste fantastic in these scones. Don't omit the dry mustard, which helps to intensify the cheese flavor. You can cook Great as Snacks: Mayo-Cheese Scones using 9 ingredients and 13 steps. Here is how you cook that.
Ingredients of Great as Snacks: Mayo-Cheese Scones
- It’s 100 grams of Cake flour.
- Prepare 100 grams of Bread (strong) flour.
- You need 6 grams of Baking powder.
- Prepare 20 grams of Sugar.
- It’s 50 grams of Margarine.
- You need 100 ml of Milk.
- It’s 2 slice of for the dough Sliced cheese.
- Prepare 2 slice of to sandwich in the dough.
- Prepare 1 of as much (to taste) Mayonnaise.
Place the flour, salt and baking powder into the bowl of an electric mixer (if using). In a separate bowl, whisk together the milk, four eggs and mustard. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined. Add the butter to the bowl and combine with your fingertips to make breadcrumbs.
Great as Snacks: Mayo-Cheese Scones step by step
- Put the cake and bread flours, baking powder and sugar in a food processor and turn it on. (This is done instead of sifting the flours…).
- Rip apart 2 slices of cheese, add them to the food processor, and pulse a few times. Add the margarine and process until the mixture is crumbly..
- Add 1/2 of the milk and pulse, then add the rest of the milk and process until the dough comes together. Turn the food processor off when the blades are getting heavy..
- Take the dough out of the food processor and place on a sheet of plastic wrap. Flatten and fold the dough several times over the plastic. Wrap up in the plastic and rest in the refrigerator for 20 to 30 minutes..
- Divide the dough into 2 equal pieces, and press out to the size of a slice of cheese. If you fold the plastic wrap into a rectangle, you can press the dough out into a neat rectangle too..
- Roll out each piece of dough while spreading out the plastic wrap little by little, making two equally sized pieces..
- Squeeze out some mayonnaise on one slice, to about the size of the cheese. I usually squeeze out 2 lines of mayo, but I'm on a diet at the moment so I just did one line..
- Put 2 slices of cheese on top side by side. If you use a total of 4 slices (2 slices each) it will be even cheesier and more delicious. (But I'm on a diet…).
- Add the other piece of dough on top very slowly. For any parts that are not overlapping, bring the plastic wrap over the top slice and neaten up the edges with a rolling pin..
- Divide into 4 pieces, and cut each piece in half diagonally. Transfer the dough very carefully to a parchment paper-lined baking tray. Squeeze on some more mayonnaise..
- I didn't have a thin-nozzle mayo bottle, so put some mayo in a plastic bag and cut off a corner to squeeze it on…but it didn't go too well. I should have cut the bag a bit more..
- Bake in a preheated 200°C oven for 20 minutes. If you want to eat them toasted the next day, just bake for 18 minutes while they are still just lightly brown..
- Attention! It may look like there are lot of steps and it's hard work, but I just explained things in a lot of detail so that the recipe is easier to understand. It's really easy-peasy. They are delicious cold too..
Use heavy cream or buttermilk: High-fat dairy makes a more tender, flavorful scone. For a non-dairy version, try using coconut milk. Frozen Butter: Cold butter yields flaky, delicious layers, so it's best to chill butter in the freezer before incorporating into the dough. Cold butter creates steam as the water content evaporates in the oven, which helps trap air and create layers. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.